Which is your favorite season? Mine is a toss up between spring and fall—give me a 70-something degree day and I’m just happy. But spring has that whole days-getting-longer, people-feeling-free-from-the-shackles-of-winter thing going for it. I love a season that frees you from your shackles.

And the produce that starts to hit the markets right about now—well, let’s just say it was worth waiting for (no offense, butternut squash). Here are five pastas that make the most of what’s in season, and leave us feeling satisfied but not Bolognese-full.

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